Pages

22 March 2011

Asparagus and Parmesan Tart

I have a couple different songs that have been running in my head the last couple of days. The first is We Run by Sugarland, simple because I am picking up my mileage in anticipation for the 1/2 marathon next month and the full the month after. My body is taking a bit of a beating.

The second is Keep Breathing by Ingrid Michaelson. Sometimes you just need to keep your head above the water and tread. Such a busy time right now, and I am trying to make it a priority to sit down every once and a while and enjoy the simple things.

Simple things, like actually eating breakfast and enjoying it.

Last night I prepped this recipe up for Asparagus and Parmesan Tart and all I had to do was pop it in the oven this morning. For once, I just took a few minutes to kick up my feet and enjoy something good for my body and soul. It felt amazing.

The Shopping List:

1 ready-to-use refrigerated pie crust (aprox. 7.5 oz)

1 tbsp olive oil

1 lb fresh asparagus, cut into 1 inch lengths

4 oz cream cheese, softened

1/2 cup sour cream

1/2 cup egg beaters

1/2 tsp lemon juice

3/4 cup shredded Parmesan cheese.

The Method:

Heat the old oven to 400°F. Line a pie pan with the crust, and use a fork to prick holes at the bottom to aerate. Bake the crust for 10 minutes until the edges are brown, pull out and allow to cool.

Meanwhile, heat up a nonstick pan on medium heat and drop in the olive oil. Once the oil is heated up, add in the asparagus. Cook for several minutes, but do not allow the asparagus to become too soft, you want some firmness to the veggie. Take off of heat and set a side for a moment.

In a bowl, mix the cream cheese, sour cream, egg beaters, and lemon juice. Mix on low speed until they are combined. Add in 1/4 cup of the Parmesan cheese and mix, put the rest to the side. Pour the mixture into the pie crust. Add the asparagus on the top and cover with the remaining Parmesan cheese.

Bake the tart for about 24 minutes until the egg mixture begins to rise and firms in the middle.

So today, just enjoy the simple. May that be the simple food, the simple talk, or even the simple silence. Just simplify it a bit.